Cauliflower au Poivre

Ingredients

• 1 whole head cauliflower
• Olive oil
• Salt
• Butter
• Black pepper
• Thyme
• Rosemary
• 1/2 onion, diced
• Brandy
• Garlic
• Mushroom Better Than Bouillon
• Heavy cream
• Parsley, finely chopped, to finish

Directions

• Place a whole head of cauliflower in a dish, drizzle with olive oil and season with salt. Cover with parchment paper, then foil, and roast at 400F for about 20 minutes to get the cooking going.
• Melt butter in a pan. Add black pepper, thyme and rosemary and let bloom.
• Add the diced onion and mix to coat in the fat, then add a splash of brandy (it adds a lovely sweetness).
• Add garlic and a spoonful of mushroom Better Than Bouillon, mix, then pour in plenty of heavy cream. Bring just to a boil.
• Uncover the cauliflower and pour the sauce all over the top, getting into all the crags.
• Roast at 375F for 40 to 45 minutes, basting every 12 to 15 minutes with the sauce.
• When done it will have a golden brown crust and be soft in the middle. Spoon more cream around it and finish with finely chopped parsley.

The vegetarian riff on chicken au poivre. Method transcribed from the reel (rough); exact quantities are not given. From Corre Larkin on Instagram.